Capers are defined in recipes in so many ways - it is frustrating or actually more 'annoying'.
According to Mssr Wiki, I quote:
''Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a caper berry.''
I know them basically as non-pareil, small, medium, large and caper berries. Saw the 'berries' for the first time today and bought a jar. A quick peek on my phone came up with a recipe for chicken breasts (got), lemon (got), and caper berries (got'em now!).
Come home and check out the recipe in depth and they are actually using just capers - not the large berries, which are more the size of a small grape.
Very annoying to find that many bloggers just do not know the difference in sizes and label all capers as 'caperberries'... grrrr
Not to say I can't still make the recipe but there is a fundamental difference in 'sprinkling tiny capers' in/over a recipe and plunking down a couple of "grapes" on top.
From more that I finally dug into they're not chopped up to be served but left whole.
any one have experience or ways of using them?
According to Mssr Wiki, I quote:
''Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a caper berry.''
I know them basically as non-pareil, small, medium, large and caper berries. Saw the 'berries' for the first time today and bought a jar. A quick peek on my phone came up with a recipe for chicken breasts (got), lemon (got), and caper berries (got'em now!).
Come home and check out the recipe in depth and they are actually using just capers - not the large berries, which are more the size of a small grape.
Very annoying to find that many bloggers just do not know the difference in sizes and label all capers as 'caperberries'... grrrr
Not to say I can't still make the recipe but there is a fundamental difference in 'sprinkling tiny capers' in/over a recipe and plunking down a couple of "grapes" on top.
From more that I finally dug into they're not chopped up to be served but left whole.
any one have experience or ways of using them?